Heat olive oil in saucepan over medium heat
Add chopped onions and cook until soft
Stir in peppers, bulgur and Mexican seasonings
Cook together for 1–2 minutes to release the aroma
Pour in 1/2 cup water and diced tomatoes; bring to the boil, stirring occasionally
Season to taste with salt and pepper
Add kidney beans and simmer for 6–7 minutes until almost all water is absorbed
Remove from the heat and cool to room temperature
Spread the bulgur chili mixture on a dehydrator tray covered with non-stick sheet or parchment paper
Dehydrate at 52C/125F for 8-10 hours until brittle
Pack dried meal in a zip-lock bag